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PICTURE PERFECT FRAME is the twelfth book in the Tourist Trap Mystery series by Lynn Cahoon. This newest addition to a long-enjoyed series is a fun return to the small beach town of South Cove, California and catching up with protagonist Jill Gardner. It’s like visiting a friend and their charming town after an absence. The descriptive setting is picture perfect, especially Jill’s delightful shop Coffee, Books, and More… a place I’d dearly love to hang out in. Ms. Cahoon has created appealing characters and I love how she introduces new ones who grow into key supporting characters over time. Most of them are hardworking, caring townsfolk, with minor idiosyncrasies. Except for Esmerelda, the town’s quirky medium, who marches to the beat of her own drummer. I really, really have enjoyed Esmerelda, who livens up each of the scenes she’s been in throughout the series and I was happy to see her receive more page time in this book.

In Picture Perfect Frame, Esmerelda is in trouble and seems to be involved in the newest murder in town. Jill’s detective boyfriend, Greg, asks Jill to find out what’s going on with Esmerelda, after she quit her job working for Greg. From there, it doesn’t take long for Jill to start hunting down clues to clear her friend’s name. I liked that instead of Greg telling Jill to stay out of the investigation, he appreciates her valuable input as long as she’s mindful of her safety. Despite there not being a plethora of suspects, there are plenty of twists and clues to keep the reader guessing. The plot moves along steadily and kept my interest. While the reveal was a bit anticlimactic, it wrapped up the threads of the investigation and with a hint at new changes in Jill’s life, leaves me wanting the next installment sooner than later.

Ms. Cahoon includes a recipe for Chocolate Gooey Butter Cake at the back of the book. I’ve never heard of gooey butter cake before so I did a bit of research. This ultra-sweet treat is a St. Louis tradition starting in the 1930’s. I appreciate that the modern version starts out with a boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Ms. Cahoon puts her own spin on this yummy cake because, in her words, “…everything is better with a little chocolate, right?”

Amazon Synopsis

As the owner of Coffee, Books, and More, Jill Gardner likes to support other Main Street businesses, so she attends a paint-and-sip event where, sadly, her brushstrokes look more like blobs. It’s still fun, though—aside from some disruption by a couple doing more sipping than painting. Jill’s police-detective boyfriend is on alert, but a designated driver volunteers to take the drunken pair back to their bed and breakfast, and everything seems resolved. Until the wife’s body turns up the next morning back in the studio.

The victim, Nan, is from out of town, so it’s hard to imagine who’d have a motive aside from her spouse. Now, in between puzzling over her fortuneteller neighbor’s strange behavior, preparing for her best friend’s wedding, and pouring cups of java at the bookstore, Jill must uncover the secrets of Nan’s life and find out who wanted her out of the picture . . .

A special thanks to Lynn Cahoon for providing a winner with an E-BOOK copy of PICTURE PERFECT FRAME. Contest ends Sunday, March 28, 2021 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Chocolate Gooey Butter Cake

From Lynn Cahoon: Dear readers, I have to say when I moved to St. Louis I didn't get the gooey butter cake craze. It just seemed too buttery, too wet, too gooey. Maybe it was for kids. Maybe that was the magic. Because the ones I tried were way too sweet. Then I made a chocolate gooey butter cake for Thanksgiving. And I totally fell in love. So here's my gooey butter cake. Sorry it's not the original, but everything is better with a little chocolate, right?

Ingredients

• 2 sticks butter, melted (keep separate)
• 1 package chocolate cake mix
• 3 eggs (1 egg for bottom cake layer, 2 eggs for cake filling layer)
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup cocoa powder
• 16 ounces powdered sugar
• 1 teaspoon vanilla

Instructions

1. Heat oven to 350 degrees (F) and grease a 9-inch-by-3-inch round springform cake pan.

2. Mix together the cake mix, 1 egg, and 1 stick melted butter until well blended.

3. Pat the mixture into prepared pan and set aside.

4. In the stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder until well mixed.

5. Lower the speed of the mixer and add the powdered sugar, then mix. Slowly add the remaining stick of melted butter, then mix. Add vanilla and continue to beat the mixture until smooth.

6. Pour the filling over the cake mixture in pan.

7. Bake for 40 - 50 minutes.

8. Cake center should still be a little gooey when finished. Remove cake from pan and let it partially cool on a wire rack before cutting into pieces.

9. Enjoy with whipped cream.

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I was provided with an advance copy. All thoughts and opinions are my own.

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LONG ISLAND ICED TINA, is the long anticipated second book in the Catering Hall Mystery series by Maria DiRico (aka award-winning author Ellen Byron). The author proves her writing prowess once again by penning a laugh-out-loud cozy featuring protagonist Mia Carina, daughter of a “recovering” mobster. This alone sets the scene for plenty of opportunities for things to go hilariously wrong when the “Family” is hovering in the shadows and Mia is determined to keep her dad on the straight and narrow. Ms. DiRico enthralls the reader with vivid descriptions of Queens along with other notable New York locations. Using all five senses, the reader feels like they’re experiencing it all – the good and the bad – alongside Mia. Besides the well-developed protagonist, the author has plenty of other supporting characters who are equally appealing and zany providing entertainment all on their own. The quintessential interfering Italian grandmothers, who spout off Italian phrases, give a feeling of authenticity. (And don’t worry, there is plenty of context so you know exactly what they’re saying without knowing a foreign language.)

Combining a murder with a baby shower celebration isn’t a scenario I’ve come across and I have to say, Ms. DiRico does a marvelous job of setting up the crime. It’s not much of a surprise when Mia stumbles across the victim who was hated by so many. When the soon-to-be mom’s mother and grandmother are implicated, Mia steps in to investigate. Adding to the murder mystery is a multifaceted plot involving art theft, a suspicious competing venue owner and chef, and an employee who seems intent on sabotage. As the story progresses the threads come together into a cohesive story and I turned the pages faster and faster to find out what happened next. While the action-packed reveal provided tension, the author interjected just the right dose of humor to keep it cozy light which I appreciate. With the final last page read, I’m back to counting down the days until the next book in this highly entertaining series is released next year!

The theme of running a banquet hall and Mia having an Italian grandmother who loves to cook, there is food galore mentioned throughout the story. I was pleased to see that there are a number of recipes included at the back of the book, especially one for Cannoli Cake. Oh. My. Word. It just doesn’t get much more decadent than this! Starting with a boxed cake mix (yay for making this dessert easier), the combination of rich ricotta, mascarpone cheese, and cream cheese in the luscious filling and frosting, takes the taste to the stratosphere when paired with chocolate chips. I changed the addition of the chocolate chips just a bit, to use in between the layers and then use as a garnish, instead of mixing directly in the frosting. However you choose to include, this dessert is one that you’ll love to serve for special occasions or when you feel the need to spoil yourself or a loved one.

Amazon Synopsis

Mia Carina is back in the borough of Queens—in charge of the family catering hall, Belle View Banquet Manor, and keeping her nonna company. But some events—like murder—are not the kind you can schedule . . .
 
Mia’s newly pregnant friend Nicole plans to hold a shower at Belle View—but Nicole also has to attend one that her competitive (and mysteriously rich) stepmother, Tina, is throwing at the fanciest place in Queens. It’s a good chance for Mia to snoop on a competitor, especially since doing a search for “how to run a catering hall” can get you only so far.

Mia tags along at the lavish party, but the ambience suffers at Nicole’s Belle View shower when a fight breaks out—and then, oddly, a long-missing and valuable stolen painting is unwrapped by the mom-to-be. Tina is clearly shocked to see it. But not as shocked as Mia is when, soon afterward, she spots the lifeless body of a party guest floating in the marina . . .

A special thanks to Maria DiRico for providing a winner with a print copy of HERE COMES THE BODY, the first book in the Catering Hall Mystery series.  Contest ends Sunday, February 28, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Cannoli Cake

NOTE: Step one is draining the ricotta so that your filling doesn’t end up watery. I wrap mine in cheesecloth, then place it in a strainer that fits over a mixing bowl. I set a heavy can on top of the cheesecloth-wrapped ricotta and let it drain overnight in the refrigerator.

Ingredients

Cake

• 1 package white cake mix
• 1/4 cup plain Greek yogurt
• 1/2 cup vegetable oil
• 1 cup water

Filling and Frosting

• 1 (16 ounce) tub ricotta drained (see above instructions)
• 1 (8 ounce) container mascarpone cheese (doesn’t have to be drained if it has the consistency of cream cheese)
• 1 (8 ounce) container cream cheese (regular or light)
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 teaspoon orange juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup to a 1 cup of mini chocolate chips

Instructions

1. Preheat oven to 350.

The Cake:

1. Beat the cake mix with the yogurt, oil, and water – slowly at first to combine the ingredients, then on medium speed for two minutes. Pour the batter into two 8” cake pans.

2. Bake for 25-35 minutes — until a toothpick inserted in the center comes out clean.

3. Let the cake cool completely.

The Filling and Frosting:

1. Beat the ricotta, mascarpone, and cream cheese together until thoroughly blended. Add the vanilla, orange juice, almond extract, cinnamon, salt, and powdered sugar until all are well combined. (NOTE: add the sugar one cup at a time and mix slowly at first so that powdered sugar doesn’t go flying out of the mixing bowl. Trust me, it happens!)

2. Gently fold the chocolate chips into the filling mix. Start with half a cup of chips. Add more if desired.

Assembly:

1. Flip the first cake layer out of its pan onto a plate upside down, so that the flat bottom is on the top. Add a heaping amount of filling and spread it. Place the second layer on top and frost the top and sides with the filling. (NOTE: add the second layer right-side up, so that the flat bottom of it sits on top of the first layer.)

2. Serves 8-16, depending on the size of the slices.

Cinnamon & Sugar's Notes:

1. To duplicate my design:

   Mix cake batter as directed, but add in 2 eggs for a firmer cake texture. Bake and cool as directed.

2. Before making the frosting, line a baking sheet with 2 layers of heavy duty paper towels. After draining the ricotta overnight, spread the ricotta in a thin layer on top of the paper towels. Allow to sit for 15 minutes. Scoop the ricotta into a mixing bowl and proceed with the frosting recipe. Discard the paper towels. 

3. Mix 1-1/2 cups frosting with 1/4 cup mini chocolate chips. Use as the filling between the two layers of cake.

4. Beat in an additional 1 – 2 cups powdered sugar into the reserved frosting, until fairly stiff. Spread a thin coat (crumb coat) of frosting over the cake and refrigerate until set. Spread a heavy layer of frosting over the crumb coat. Press 1/2 cup mini chocolate chips around the base of the cake, to make a 2-inch border. Using a large star tip, use the remaining frosting to pipe swirls or rosettes over the top of the cake. Refrigerate until firm. 

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Thanks to Carnival Books and Ellen Byron, I’m thrilled to be moderating this delightful and humorous panel of amazing culinary cozy authors! I hope you’ll be able to join our FREE zoom event!

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THE DIVA SPICES IT UP is the thirteenth book in the Domestic Diva Mystery series by Krista Davis and despite what you might think about the number thirteen, this newest release is a charming delight! If you haven’t read any of the previous books in the series, Ms. Davis provides a list of characters at the beginning to help the reader keep track. Even though this series has been a long-time favorite of mine, I still like to refer to the list. In this newest book, protagonist Sophie Winston, owner of an event planning company, tries her hand at ghostwriting a celebrity cookbook. I liked how Sophie and her client immediately click and how down to earth they both are, which make them relatable to readers. On the other hand there is Natasha, Sophie’s somewhat frenemy and ex-girlfriend of Sophie’s ex-husband (but rest assured, there’s not a single love triangle in sight). She’s the sort of person that personifies a prima donna but instead of being annoying, the author finds ways to make her a sympathetic character. Ms. Davis uses an advice column question written to either Sophie or Natasha, at the beginning of each chapter, which allows the personality of each to shine through. I found it an effective way for the reader to get a better understanding of the characters.

THE DIVA SPICES IT UP weaves an intriguing story about code-breaking, spies, a dastardly murder, and a disappearance. I especially love that the author wrote a scene based on a dead drop experience she witnessed. While there are plenty of clues, this is a story I was happy to sit back and savor each word instead of trying to figure it out. Ms. Davis is quite adept at writing seemingly unrelated subplots and then pulling them together into one cohesive and compelling story at the end! It left this reader highly satisfied and anxious for the next book in the series.

I greatly enjoyed how the food aspect was woven into the storyline via the ghostwriting cookbook project and Sophie’s love to provide comforting and nourishing meals for her friends. I’m always impressed by not only the delectable dishes she prepares, but how she elegantly dresses her table and stylishly serves them. Sophie certainly lives up to her Domestic Diva name! (I’ll admit, I take the easy way out and don’t do anything special.) Ms. Davis provides several recipes at the back of the book and I just had to try Grandma Peggy’s Pumpkin Bundt Cake. I’d like to thank my granddaughter, Emory, for making the cake with me. We had a wonderful morning baking together and she almost couldn’t wait for the cake to come out of the pan to sample it! It smelled oh so yummy! With three cups of pumpkin used in the recipe, this cake is super moist and actually tastes like pumpkin instead of simply sugar and spices mixed with a bit of pumpkin for color. The Bundt pan gives it an elegant look without added labor and with a quick dusting of powdered sugar, it’s ready to serve just as soon as it cools enough to handle. I’ll be making this again, not only for dessert or an afternoon tea treat, but it’s perfect for a breakfast/brunch gathering too!

Amazon Synopsis

Sophie never considered ghostwriting as a side gig, until former actress and aspiring lifestyle guru, Tilly Stratford, trophy wife of Wesley Winthrope, needs someone to write her celebrity cookbook. Sophie agrees, hoping she’ll earn enough bread on this assignment to finish her bathroom renovations. She might have thought that it would be easy being someone similar to the fiction ghostwriters for hire and then perhaps agreed to it. But as it turns out, Sophie isn’t the first foodie to get a taste for recipe ghostwriting, and if the marginalia is any indication, this project could be a killer . . .

Wesley claims professional ghostwriter, Abby Bergeron, suddenly abandoned Tilly’s cookbook with no warning. But Sophie quickly discovers that Abby may be more ghost than writer now . . . and her disappearance was no accident. So Sophie cracks open a fresh investigation, but sifting the seasoned murderer from this sampling of salty suspects won’t be easy. Will Sophie savor another case closed or will the culprit simply melt away?

A special thanks to Krista Davis for providing a signed hardcover giveaway copy of THE DIVA SPICES IT UP! Contest ends Wednesday, April 29, 2020 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Grandma Peggy's Pumpkin Bundt Cake

Ingredients

• 1/2 cup (1 stick) butter, melted, plus extra for pan
• 3 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup vegetable oil
• 2 large eggs, room temperature
• 1-1/2 cups sugar, plus extra for pan
• 1-1/2 cups dark brown sugar
• 3 cups pumpkin puree
• 1 tablespoon vanilla
• Powdered sugar (optional)

Instructions

1. Preheat the oven to 350 degrees (F). Grease the Bundt pan well with butter and sprinkle sugar in it as you would flour to prevent sticking.

2. Melt the 1/2 cup of butter and set aside to cool.

3. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

4. In a large mixing bowl, combine 1/2 cup melted butter and the oil, and mix. Beat in the eggs. Add the sugar and dark brown sugar and beat on slow, then gradually increase the speed. Add the pumpkin and vanilla and beat.

5. Slowly add in the flour mixture, about 1/3 cup at a time.

6. Pour mixture into the greased Bundt pan.

7. Bake 55 minutes or until a cake tester comes out clean. Allow to rest on a rack about 15 minutes, then loosen the edges and middle and flip onto a serving plate.

8. Optional: sprinkle with powdered sugar before serving. Serve warm or cold.

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REVENGE IS SWEET is the first book in brand new Vintage Sweets Mystery series by Kaye George. The reader is introduced to Tally Holt and her delectable shop, Tally’s Olde Tyme Sweets, and her best friend Yolanda Bella, owner of Bella’s Baskets. This is one of the very few cozy mysteries in which there are two protagonists with alternating points of view. I found that it was an effective way to impart information that wouldn’t appear from a single point of view. That said, I wasn’t expecting it and it took me awhile to become accustom to the switch between the two protagonists. It might have been easier to follow had the sections been labeled with the protagonist’s name other than the asterisks used, since the switches occurred mid-chapter. (Since I read an advance copy perhaps this has been corrected in the final version.)

The vintage candy shop setting is oh so delicious, appealing to my sweet tooth, and I enjoyed the descriptive language used. I felt like the characters weren’t quite as developed as they could be but given that this is a short and sweet read, I’m hoping we’ll get to know Tally and Yolanda better in the second book. This first story was a nice introduction and a good set up for future installments. The murder mystery starts off fairly early but when another murder takes place, the stakes prove to be even higher for both Tally and Yolanda. There are plenty of suspects and the author writes a hair-raising finale that gives me hope the second book in the series will find its stride.

Tally makes so many delectable vintage candies and treats for her shop from recipes handed down from her grandmother. I drooled over the yummy descriptions and could practically smell the sugar cooking and the chocolate melting! I’m enthralled by recipes that have survived for generations and have been passed down. Ms. George includes her homemade Twinkie recipe which is oh so much yummier than those plastic-wrapped things sold at mass market grocery and convenience stores. Tender, golden cake, luscious creamy filling, and a batch that’s large enough to eat several pieces yourself and still have plenty to share with family and friends!

Amazon Synopsis

Tally Holt has poured her heart, soul, and bank account into Tally’s Olde Tyme Sweets, specializing in her grandmother’s delicious recipes. Tally’s homemade Mallomars, Twinkies, fudges, and taffy are a hit with visiting tourists—and with Yolanda Bella, the flamboyant owner of Bella’s Baskets next door. But both shops encounter a sour surprise when local handyman Gene Faust is found dead in Tally’s kitchen, stabbed with Yolanda’s scissors.

The mayor’s adopted son, Gene was a handsome Casanova with a bad habit of borrowing money from the women he wooed. It’s a sticky situation for Yolanda, who was one of his marks. There are plenty of other likely culprits among Fredericksburg’s female population, and even among Gene’s family. But unless Tally can figure out who finally had their fill of Gene’s sweet-talking ways, Yolanda—and both their fledgling businesses—may be destined for a bitter end . . .

A special thanks to Kaye George and Lyrical Press for providing an e-book copy of of REVENGE IS SWEET! Contest ends Sunday, April 19, 2020 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Twinkies

Ingredients

Cake:

• 4 eggs
• 1/2 cup butter, melted and cooled to room temperature
• 1 box instant vanilla pudding mix
• 1 boxed yellow cake mix
• 1 cup water

Filling

• 1/2 cup butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 5 cups confectioners' sugar
• 1 (8 oz.) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F).

Make the cake portion first:

1. Beat the eggs, add the butter and mix well.

2. Add vanilla pudding mix, boxed cake mix, and water and stir well. Batter will be thick.

Bake the cake portion:

1. Grease and flour two 10"x15" jelly roll pans, or line with parchment paper and grease.

2. Pour half the batter into each prepared pan and spread.

3. Bake 15 - 20 minutes or until toothpick comes out clean.

4. Cool on wire rack.

Next make the filling:

1. Mix butter and cream cheese. Sift the confectioners' sugar and add.

2. Beat well.

3. Add whipped topping and vanilla and stir.

Combine:

1. After the cakes are cooled, spread the filling on one layer.

2. Place the second layer on top.

3. Cut into bars.

4. If you don't eat these right away, you can wrap them in plastic and store them in the freezer. They're good cold!

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HERE COMES THE BODY, the first book in the brand new Catering Hall Mystery series by Maria DiRico (aka award-winning author Ellen Byron) combines the perfect balance of a clever mystery, zany characters, and witty humor. It captured my imagination and my attention so thoroughly, I didn’t want to put it down until I’d read the very last word. As the daughter of a mobster (who’s trying to go straight), protagonist Mia Carina has developed a very strong personality and has what it takes to meet life head-on and then move on (like being a person of interest in her cheating husband’s disappearance). The smart-alecky responses to situations Mia finds herself in, provides plenty of laugh out loud moments, while heart-felt scenes concerning her missing parakeet brings an emotional depth to the story. I greatly enjoyed that the author embraces the vibes of Queens, New York, instead of focusing on the typical pretentiousness of Manhattan. The way she weaves the comparisons into the story provides another layer of humor.

The author’s descriptive voice makes the setting come alive so I felt like I was visiting the Astoria neighborhood as she captures the flavors of the Italian and Greek residents. And oh what fun those senior neighborhood women are! Heading up the “Army” is Mia’s elderly Italian grandmother, Elisabetta. She and her friends add another dimension of humor to the story. Don’t think for a moment that since the story is filled with humor and entertaining characters, that the mystery has been overlooked. It hasn’t in the least. HERE COMES THE BODY is well-plotted with sub-plots that intertwine with the main murder mystery, and plenty of shady characters to keep the reader guessing. Ms. DiRico touches on crime themes that many cozy mysteries might shy away from. It has a bit of an edgier feel than a typical “English Village” cozy, yet she makes it work beautifully and I am eager to read future books in this new series!

Mia’s grandmother, along with the other elderly women in the neighborhood, are all great cooks. There is always an offer (or push) to eat with them and lots of yummy dishes mentioned in the book. Ms. DiRico provides a few recipes at the back of the book and I was drawn to the recipe for Farina Greek Cake. With the addition of a honey and orange zest syrup soaked into the baked cake, I was sure this cake had to be moist, flavorful and delicious… and I was right! I did have to utilize Google to find out what Farina is and much to my surprise, it’s Cream of Wheat… which makes this a pantry staple type of dessert. Easy to make, the honey syrup adds a lovely flavor and texture to this dense-style cake. It also made it possible to eat over several days without the cake getting stale. A dollop of whipped cream and a few sprinkles of pistachios for garnish, Farina Greek Cake is a sweet ending to any supper.

Amazon Synopsis

After her philandering husband’s boat went down, newly single Mia Carina went back to Astoria, the bustling Queens neighborhood of her youth. Living with her nonna and her oversized cat, Doorstop, she’s got a whole new life—including some amateur sleuthing . . .

Mia is starting work at Belle View, her father’s catering hall, a popular spot for weddings, office parties, and more—despite the planes that occasionally roar overhead on their way to LaGuardia and rattle the crystal chandelier. Soon she’s planning a bachelor party for a less-than-gentlemanly groom. But it goes awry when the gigantic cake is wheeled in and a deadly surprise is revealed . . .

Since some of her family’s associates are on the shady side, the NYPD wastes no time in casting suspicion on Mia’s father. Now, Mia’s going to have to use all her street smarts to keep him out of Rikers Island . . .

A special thanks to Maria DiRico for providing one winner with a print copy of HERE COMES THE BODY. Contest ends Sunday, March 8, 2020 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Greek Farina Cake

Serves 16

Ingredients

Ingredients for the Cake

• 1 cup flour
• 1/4 teaspoon salt
• 1 tablespoon double-acting baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 6 eggs
• 3/4 cup regular, uncooked farina

Ingredients for the Syrup

• 2 cups water
• 2 cups sugar
• 1-1/2 teaspoons vanilla
• 1 teaspoon orange zest
• 1/4 cup honey

Optional

• Whipped cream
• Crushed pistachio nuts

Instructions

Instructions for the Cake

1. Preheat oven to 350 degrees (F).

2. In a medium bowl, combine flour, salt, and baking powder. Set aside.

3. Cream the butter with an electric mixer. Slowly add the sugar, then add the eggs one at a time at slow speed, making sure to beat well after adding each egg.

4. While running the mixer on medium speed, slowly add the flour mixture, and then the farina. Mix well until all the ingredients are thoroughly combined.

5. Pour batter into an 8" x 8" baking pan and bake for 35 - 40 minutes, until a toothpick inserted to test it comes out clean.

Instructions for the Syrup

1. While the cake is baking, combine the water, sugar, vanilla, orange zest, and honey in a heavy saucepan. Bring to a boil and then reduce to a simmer. You can simmer it for the duration of the cake's baking time. If you turn the heat off, make sure to heat up the syrup again before using to finish the cake.

Instructions for Finishing the Cake

1. While the cake is hot, poke about a dozen holes in it. Ladle the hot syrup onto the cake, waiting for one ladle of syrup to absorb before adding another. (You can use all the syrup or half of it, saving the other half for future use.

2. When the cake has cooled completely, cut it into sixteen squares. As an option, you can add a spoonful of whipped cream to each piece and sprinkle with pistachio nuts.

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I’ve been a long-time fan of The Callie’s Kitchen Mystery Series by Jenny Kales! Featuring Greek-American Calliope Costas, this feisty food business owner and amateur sleuth lives in a scenic Wisconsin town with colorful characters — and a high murder rate. Ms. Kales provides several yummy recipes at the back of each of her cozy mysteries and I was thrilled when I found that she had compiled and then added numerous recipes to create The Callie’s Kitchen Mysteries Cookbook! 

Full of mouth-watering dishes, Ms. Kales includes a full range of dishes from Appetizers, Beverages, Salads and Sides, Soups and Stews, Main Dishes, and of course my favorite, Sweet Treats! I appreciate that the index recipe list links to the actual recipe page, which saves time from having to scroll through to find the right spot. I also love that Ms. Kales starts each recipe with a blurb, alerting the reader to either that it’s a new recipe or which book the recipe was featured in. She also gives some fun tidbits about the storyline in her books or insight into the recipe. It provides added entertainment when browsing for a new recipe to try out. The hardest part when reading through Callie’s Kitchen Mysteries Cookbook? Trying to narrow down which recipe I want to try first since I want to make them all!

I’ve had the opportunity to make several dessert dishes from her four mystery books, and each of them are amazingly delicious. I’m re-sharing Ms. Kale’s recipe for Chai Spice Cake because it’s super yummy, looks festive, and isn’t too difficult to make. Plus I really like that the recipe includes using individual spices to create the chai mix instead of having to track down and buy a specialty spice. Included is a yummy cream cheese glaze for the Chai Spice Cake, but if pressed for time I think a sprinkling of confectioners’ sugar would be a simple alternative. I’ve made this cake a few times and always receive huge compliments on it!

Amazon Synopsis

You’re invited to Callie’s Kitchen, where Greek food meets Midwest comfort cooking…

The Callie’s Kitchen Mysteries Cookbook is filled with Mediterranean-meets-Midwest comfort food recipes! You’ll find every delicious recipe from each one of the books in the popular culinary cozy mystery series, plus many new bonus recipes. Also included are book excerpts, brand-new scenes, family lore and kitchen tips from Callie “Calliope” Costas herself, Greek-American foodie, business owner and amateur sleuth.

Now you can share Callie’s Greek specialties with your family and friends, including:

George’s Spanakopita (Spinach-Feta Pie with Phyllo)
Kourabiethes (Greek snowball cookies)
New Year’s Meat-Leek Pie with Phyllo
Zucchini Fritters with Greek Yogurt Sauce
My Big (Low) Fat Greek Salad

You’ll also find Callie’s Midwestern favorites, such as:

Wisconsin Supper Club Cheese Spread
Callie’s Sour Cherry Pie
Pumpkin Spice Scones

If you’ve ever wanted to visit Callie’s fictional Wisconsin eatery, this cookbook is the next best thing. Bring the scrumptious flavors of Callie’s Kitchen right into your own home by ordering today!

A special thanks to Jenny Kales for providing one winner with an e-book copy of Callie’s Kitchen Cookbook PLUS your e-book choice of one of Callie’s Kitchen Mysteries listed below! Contest ends Friday, February 21, 2020 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Chai Spice Cake

Bring out your best Bundt pan for this one and you will have one impressive cake to share at a fall gathering or the holidays. I use my Vintage Star Bundt pan for this, but any Bundt or tube pan will work. With its warm blend of spices, this cake could even grace the table at a special brunch. An easy glaze recipe is included, but you could also dust this cake with powdered sugar for a simple decoration. Either way, this cake is full of scrumptious flavor.

Ingredients

Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch salt
• 1/2 cup unsalted butter, softened
• 4 tablespoons cream cheese, softened
• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Chai spice mix:

• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch finely ground black pepper

Cream Cheese Glaze:

• 1 tablespoon very soft cream cheese
• 1 cup powdered sugar
• 1 - 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Cake

1. Preheat oven to 350 degrees (F).

2. Spray a Bundt pan or tube pan with Pam baking spray (with flour).
3. Mix flour, baking powder, baking soda, salt and chai spice in a medium bowl. Set aside.

4. Beat butter and cream cheese with sugar until very light and fluffy, about 5 minutes. 

5. Add eggs, one at a time, beating until blended.

6. Add flour mixture in thirds, alternating with sour cream. Do not overbeat. 

7. Add the vanilla extract and mix until just blended.

8. Pour batter into Bundt pan and smooth the top. Bake for 38-40 minutes. Check for doneness by testing the center with a toothpick; it should come out clean. Be careful not to overbake.

9. Cool in pan for 10 minutes before unmolding to cool completely on a wire rack. Let cool a little longer before slicing the cake. It is best served warm.

Cream Cheese Glaze:

1. Whisk ingredients together until the glaze is smooth and pourable. Add a little more milk if the mixture is too stiff. Drizzle over top of cake.

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Here’s a link to Paximathia (Spiced Greek Biscotti), one of the recipes in SPICED AND ICED, and was passed down from Ms. Kale’s husband’s grandmother! This recipe is the second most visited page on my blog and is in the top 10 most watched YouTube videos on my channel!

Click on photo to visit recipe page